CrockPot Tuscan Chicken Thighs
Ingredients
1 Tablespoon Extra Virgin Olive Oil
1.5 Pounds Boneless Skinless Chicken Thighs (About 6 Thighs *See Note)
½ Cup Diced Yellow Onion
2 Cloves Garlic (Minced)
1 Cup Low-Sodium Chicken Broth (Store-Bought Or Homemade Chicken Broth)
1 Teaspoon Dried Italian Seasoning
¼ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Black Pepper
¼ Cup Sun Dried Tomatoes
⅓ Cup Heavy Whipping Cream
1 Tablespoon Cornstarch
2 Cups Fresh Baby Spinach (Chopped)
Directions
Heat the olive oil in a large skillet on the stove-top over medium-high heat. When the pan is hot, add the chicken thighs. Brown chicken thighs on both sides, 2 to 4 minutes per side.
Using tongs, transfer the chicken to a 6 quart or larger slow cooker.
Place pan back on stove-top and reduce the heat to medium. Add the diced onion to the pan. Saute the onions, stirring constantly, for 1 minute. Add the garlic and saute for an additional 30 seconds.
Pour the chicken broth into the hot pan and cook for 1 minute, gently scraping up any browned bits from the bottom of the pan. Turn off heat and pour contents from the pan into the slow cooker.
Add the Italian seasoning, salt, pepper and sun dried tomatoes to the slow cooker.
Cover and cook on HIGH for 2 to 2.5 hours or on LOW for 4 to 5 hours or until the chicken registers 165° F (74° C) on an instant read meat thermometer.
In a small bowl, whisk together the cream and cornstarch to create a thickening slurry. Stir the slurry into the slow cooker, add the spinach.
Recover the slow cooker and cook for 5 to 10 minutes or until the sauce slightly thickens.
